1 T. oil
1 lb. boneless, skinless chicken breasts, cubed
1 onion, chopped
14-oz. can chicken broth
2 (15.8-oz.) cans Great Northern beans, drained and rinsed
2 (4-1/2 oz.) cans chopped green chiles
1-1/2 t. garlic powder
1 t. salt
1 t. ground cumin
1/2 t. dried oregano
8-oz. container sour cream
1 c. whipping cream
2 c. shredded Monterey Jack cheese
Garnish: cilantro sprigs
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Heat oil in a large skillet over medium heat; add chicken and onion. Saute 10 minutes, or until chicken is cooked through; set aside. Combine broth, beans, undrained chiles and seasonings in a large Dutch oven. Bring to a boil over medium-high heat. Add chicken mixture; reduce heat and simmer 30 minutes. Add sour cream and whipping cream, stirring well. Top each serving with shredded cheese; garnish, if desired. Serves 6 to 8.
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